Ingredients from Hiroshima's mountains, fields and coast distinguish SAKURAO GIN LIMITED. The distillery combines steeping with vapour extraction before bottling the small-batch dry gin at 47% ABV.

Japanese juniper, citrus, cherry blossom, kuromoji, pepper leaf, shiso, green tea, hinoki and ginger make up the botanical landscape. Wasabi and oyster shell add an unusual savoury dimension without turning the recipe away from its citrus and floral line.

Lemon and green tea rise first on the nose. Juniper and wasabi sharpen the palate, while hinoki and shiso bring dry woodland and herbal tones. Orange marmalade and cherry blossom soften the transition into a long, gently saline finish.

The list is regional down to individual places: citrus comes from several parts of Hiroshima Prefecture, green tea from Fuchu, yuzu from Akitakata, and wasabi and oyster material from Hatsukaichi. Separating steeped ingredients from those placed in the vapour path lets the distiller protect delicate leaves and flowers while extracting firmer woods, roots and peels. This technical choice is central to the bottle's definition. Its pale tint and floral aroma do not signal sweetness; at 47%, the liquid keeps enough strength for Japanese pepper, ginger and cypress to remain articulate. A small taste neat reveals the savoury layer before dilution makes the citrus more expansive.

Complexity is the point, yet the ingredients remain organised. Citrus provides direction, green tea and leaves occupy the centre, then wood, spice and marine material lengthen the close. The result rewards slow tasting more than a heavily flavoured mixed drink.